thanks [Sca-cooks] OOP Egyptian bread

[Dana Huffman]

Thank you!  Yes, this link is very useful since it
describes exactly the bread I need for fatta: "3) Aash
Makamar "Dark Crisp Egyptian Pita Bread": The flour is a
mix of wheat flour and the wheat flour skin. It is the same
as the "Aash Balady" except it is baked longer, until it
become "Crisp Egyptian bread". It is used to make "Fatta"."

Together with the baladi recipe Bear sent (thanks, Bear), I
think I'm good to go.  Toasted whole wheat pita may be an
option too.

Cool, cool!

Dana/Ximena

--- lilinah at earthlink.net wrote:
> Dana/Ximena wrote:
...
> >I have a (modern) Egyptian recipe that calls for
> >"crisp local bread."  Any idea what this might be called
> >outside Egypt, or what I might be able to find that
> would
> >do?  The recipe is for Fatta.

...
> As for daily bread:
>
> http://members.home.net/ahmedheissa/recbread.htm
> aish beladi, country bread
...
> I don't know if any of this is really useful...
>
> Anahita


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